Peppermint Bark - white chocolate

Method

• Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside. There are two ways you can melt the chocolate. You may use a double boiler over just barely simmering water or you may use the microwave. The double boiler is easier, but the microwave is a little more convenient for most people, so my directions are for a microwave. If you have a double boiler, you probably know how to use it! And you can use it for this chocolate melting. So, the KEY to melting chocolate in the microwave is to do it in small bursts and stir frequently. Chocolate seizes so fast, so easily. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small glass bowl. I recommend a glass bowl because you can see if there is any seizing on the sides. Melt in 15 second increments, stirring vigorously with a rubber spatula after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl with the spatula to avoid scorching. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 20 minutes or the freezer for 15 minutes; or until completely set-- this could take longer than 20 minutes. Place the semi-sweet chocolate and 1/2 teaspoon of oil into a smaller glass bowl (or the double boiler if using that). Melt in 15 second increments, stirring vigorously with a rubber spatula after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl with the spatula to avoid scorching. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the hardened white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 20 minutes or the freezer for 15 minutes; or until completely set-- this could